Chef Caro

SO I have been handling my comfort food attack rather well and decided to make something, easy and fat with flavour!

In comes the very sexy Italian mamma, chicken cacciatore.

We had a huge lunch last weekend and other than a succulent Asian marinated lamb, we decided on a bit of Mediterranean chickie and some roastey veg… it all went very well and as midday crept up we were getting excited.

The HUB decided to see if his phone was working and it was – after being ‘dipped’ into my tea earlier in the morning by the SOSS who looooves to dip -  it rang immediately. Our guests young child had had a terrible fall and it was emergency room all the way. Thankfully bambino is fine but the lunch was cancelled and we had all that luscious food!

What to do? Well eat of course and that we did PLUS we now have a freezer filled with some delicious warm-ups – score!

Chicken cacciatore – from Jamie’s Italy. OOoooo anchovies, olives, tomatoes, garlic and wine – hello! what more can you ask for?

The aromas were out of this world….

The finished product…

Asian lamb – the HUB made it… spring onions, soya sauce, rice vinegar, garlic, chilli, coriander…. I think that’s it, could have missed something though…

Pretty veggies….

Oh my garlic, it was a tummy-sticking heart warming meal!

xx

Now what is better than a tummy-sticking warm plate of lasagne?

At this stage, NOTHING!

I am having a real comfort food attack and over the weekend made this veggie lasagne with our gorgeous aubergine babies.

HUB was happy with it but methinks if I added spicy, tomatoey, garlicky mince as one of the layers, he would really do a whooping flip.

Ingredients

100g butter

3T flour

1 packet baby spinach

1 t nutmeg

500ml milk

1/2 block mature cheddar

100g parmesan

1 bottle spicy tomato sauce (to shorten the process but you can make your own)

4 aubergines

Pasta sheets

Seasoning

To make the cheesy spinach layer.

Make a roux with the butter and the flour and cook out the flour.

Take it off the heat and when it has cooled slightly add the milk and stir constantly to make a smooth sauce.

Place back on the heat and let it thicken over a medium heat, stirring often.

Add the nutmeg (I use whole nutmeg and grate it – delicious) and season it.

Add the cheese and let it melt to smooth.

When the sauce has thickened add the spinach and cook for a further 5 minutes.

Add a little more nutmeg is you need it.

Set the sauce aside.

Slice the aubergines lengthways and fry in some canola oil until browned, season and drain on some kitchen towel.

Start to layer your lasagne.

Start with some tomato sauce and lay the aubergines on top with some more tomato sauce.

Place a layer of pasta on top.

Pour on a layer of the spinachy cheesy sauce.

Do another layer of pasta.

Add another layer of tomatoey aubergines.

Continue layering until you get to almost-the-top of the dish. You don’t want to do it right to the top or you will get oven mess.

Cover the top layer of pasta with lots of grated cheese and some dried mixed herbs and plac ein a preheated oven at 180 C for about 40 mins or until browning lightly and deliciously on top.

I find with buying in the tomato sauce it really cuts the time down and I’ll be doing it more often now (look out HUB, a meat one is on the cards)

It lasted for a good 2 days and I wish I’d made double and froze. Served with a side salad it’s delumptious.

Oh my garlick, my mouth is watering… again. Time for an early lunch!

Lots of lasgane love,

Caro xxx

Hi guys,

Shoo, life sure has been busy and I have been a bit under the weather (in case you’re wondering WHY I haven’t blogged in the last week).

Aaaanyway, here is a little something for a great brunchy lunchy even dinner dish. It’s great for a Sunday and you can use up all the leftovers from the weekend.

I made this on the long weekend in Kleinmond and we had lots of boerie and things so…

Leftover boerie

Bacon

Garlic

Mushies

Baby tomatoes

Spring onions

Avo

Olives

Mature cheddar, grated

12 eggs

White pepper

Cut everything up and fry in some canola or veg oil until done, whisk all your eggs well – I add a little water and salt and white pepper.

Pour the egg mixture over the pan and stir gently with a fork, when it is cooked on the bottom, gooi over the cheese and grill in the oven until done on top!

Here is a pic Clairie took one early morning up with her little ragamuffin…

She takes amazing pics! Look at this one of the SOSS she took

Have a great weekend everyone!

xxxxxxxxx

Hi guys,

Shoo, life sure has been busy and I have been a bit under the weather (in case you’re wondering WHY I haven’t blogged in the last week).

Aaaanyway, here is a little something for a great brunchy lunchy even dinner dish. It’s great for a Sunday and you can use up all the leftovers from the weekend.

I made this on the long weekend in Kleinmond and we had lots of boerie and things so…

Leftover boerie

Bacon

Garlic

Mushies

Baby tomatoes

Spring onions

Avo

Olives

Mature cheddar, grated

12 eggs

White pepper

Cut everything up and fry in some canola or veg oil until done, whisk all your eggs well – I add a little water and salt and white pepper.

Pour the egg mixture over the pan and stir gently with a fork, when it is cooked on the bottom, gooi over the cheese and grill in the oven until done on top!

Here is a pic Clairie took one early morning up with her little ragamuffin…

She takes amazing pics! Look at this one of the SOSS she took

Have a great weekend everyone!

xxxxxxxxx